Sheet Pan Beef and Broccoli

Name: Sheet Pan Beef and Broccoli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup beef broth; 1/4 cup soy sauce; 1 teaspoon hoisin sauce; 1 teaspoon sesame oil; 1/4 cup water; 1 teaspoon rice vinegar; 2 Tablespoons brown sugar; 1 teaspoon garlic powder; 1/4 teaspoon ground ginger; 1 1/2 Tablespoons corn starch; 1 pinch crushed red pepper flakes ((optional)); 1 pound sirloin steak, (sliced thin into 1/4 inch thick slices against the grain (you can laso use a flat iron steak)); 3 cups broccoli florets, cut to 2 inch pieces) ( cut to 2 inch pieces); Cooked rice for serving

Jump to Recipe Print Recipe

Sheet Pan Beef and Broccoli takes a classic take-out favorite and makes it super quick and easy to make at home. Ready in under 30 minutes, this is a meal the whole family will love!

This recipe is part of my Dump it ’til it’s hot series of dump recipes. It’s all about making delicious food with minimal prep, no pre-cooking, the ability to freeze for a good make-ahead meal. And trust me when I say, easy never tasted so good!

This post contains affiliate links. Please see the disclaimer here.

MY LATEST VIDEOS

MY LATEST VIDEOS

Beef and Broccoli

I love a good take out fake out! You get all the delicious flavor of your favorite take out items but you control what’s going into it, and it generally tastes even better! And since my family loves a good beef and broccoli recipe, I figured I should probably make my own variation.

I actually originally tested this a few times as crockpot beef and broccoli. And while it sounded good in theory, in practice, it just didn’t come out the way I had hoped. But the more I thought about it, the more it sounded like a tasty option to make on a sheet pan.

Tips for making this beef and broccoli recipe

Slice the beef thin- I went with around 1/4 inch slices. That way it cooks up quickly which still being tender.
Be sure to slice against the grain.
Try and make the broccoli florets around the same size. I went with them being around 1 1/2 inches. This helps them cook more evenly.
Don’t leave out the cornstarch, it helps the sauce thicken.
Speaking of sauce, don’t leave all that extra sauce that collects on the pan behind, I like to spoon it over my plate.

Frequently asked questions about this sheet pan beef broccoli recipe

What do you serve with beef and broccoli? I like to serve it over rice, which you can totally make ahead.
Can you freeze beef and broccoli? Yes, but I encourage you to freeze before cooking in a zipper freezer bag.
How long does beef and broccoli last? Up to 4 days covered in the refrigerator.
Can I make this ahead? You, the uncooked will keep a few days in the freezer (provided it’s not paste the use-by date for the raw beef).
What cut of beef do you use for this beef broccoli? I went with a sirloin steak. Another great option would be flat iron.

Beef and Broccoli Recipe Upgrades

Although this recipe is designed to be a dump-and-go recipe, here are a few “upgrades” you can make if you have a little extra time on your hands and don’t mind doing a small amount of extra work. You don’t have to do them to have a delicious meal, But they will make the recipe come out even more delicious:

Make some instant rice to serve it over.
Top with chopped scallions.
Make extra sauce by combining additional amounts of the sauce ingredients and simmering it over medium heat until reduced (do this while the pan is cooking).

Make it a meal!

A few great recipes to round out and complete this meal would be:

Helpful tools:

Video tutorial for making Sheet Pan Beef and Broccoli

5 from 2 votes

Sheet Pan Beef and Broccoli

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Sheet Pan Beef and Broccoli takes a classic take-out favorite and makes it super quick and easy to make at home. Ready in under 30 minutes, this is a meal the whole family will love!

Course: Main Course

Cuisine: Chinese

Keyword: beef and broccoli

Servings: 4 servings

Author: Jessy Freimann, The Life Jolie

Ingredients

1 cup beef broth
1/4 cup soy sauce
1 teaspoon hoisin sauce
1 teaspoon sesame oil
1/4 cup water
1 teaspoon rice vinegar
2 Tablespoons brown sugar
1 teaspoon garlic powder
1/4 teaspoon ground ginger
1 1/2 Tablespoons corn starch
1 pinch crushed red pepper flakes (optional)
1 pound sirloin steak, sliced thin into 1/4 inch thick slices against the grain (you can laso use a flat iron steak)
3 cups broccoli florets, cut to 2 inch pieces) cut to 2 inch pieces
Cooked rice for serving

Instructions

In a bowl, whisk together broth, soy sauce, hoisin sauce, sesame oil, water, rice vinegar, brown sugar, garlic powder, ginger, corn starch and red pepper flakes until well combined.
Toss with steak slices and broccoli until everything is evenly coated. If freezing, place in zipper freezer bag freeze. Thaw when ready to cook.
When ready to cook, preheat the oven to 400 degrees.
Line a sheet pan with a large piece of parchment (I like mine to come up over all sides) or foil.
Spread beef and broccoli into a single layer on the pan and pour all remaining marinade over the beef and broccoli.
Bake for 20-25 minutes until broccoli is fork tender, beef is cooked and sauce has slightly thickened. Serve immediately over rice and spoon sauce over as well.